Sunday, July 8, 2012

Moroccan Lentil Soup

Greetings Everyone!

Summer is finally here and in full swing! It's hard to believe that we were experiencing cool and rainy temperatures just a week ago. Our average June temperature was 15C/59F and a low of 11C/52F

I posted this exotic vegetarian soup on my official Facebook page on July 2nd. This warm and comforting dish was fitting for the below seasonal temperatures. So, due to popular demand ...Voila!

Moroccan Lentil Soup: (Gluten & Dairy Free)

Laced with pungent spices and punctuated with the freshness of  chopped tomatoes and cilantro.

2 cups dried green lentils
1 1/2 tbsp. olive oil 
l large onion, diced
1/2 cup diced carrot, l large peeled carrot
l large stalk celery, diced
2 garlic cloves, minced
1 1/.2 tsp. paprika
1 1/2 tsp sea salt
1 tsp.. each turmeric, ground cumin, cinnamon and ginger
Juice of 1 lemon
2 fresh tomatoes, seeded and diced
Chopped fresh cilantro

Place lentils in a bowl and cover with 6 cups cold water. Soak for 1 hour. Then strain and rinse well. Heat oil in a large saucepan.  Add onion, carrot, celery and garlic and saute over medium heat, stirring often until soft, about 8-10 minutes. Sprinkle with seasonings and lemon juice. Add soaked and rinsed lentils along with 6 cups fresh cold water. Stir together and bring to a boil. Cover, reduce heat and simmer 30 minutes to allow flavors to blend and lentils to soften.  Stir in tomatoes.  Heat through.  Serve soup with cilantro sprinkled over top.

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